LEARN/CREATE (MT)

NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.

4:00 pm

Unseen Life On Earth: An Introduction to Microbiology"The Microbial Universe"
The world of microorganisms is diverse and dynamic. All other life forms depend on microbes to make life on earth sustainable. The first program examines the scope and nature of the world of microorganisms and delves into the relationships of microbes to other life forMs.. D

4:30 pm

Unseen Life On Earth: An Introduction to Microbiology"The Unity of Living Systems"
All life has evolved with only two basic architectural styles, procaryotic and eucaryotic whose structure and function are the focus of this program. It also emphasizes the molecular and biochemical similarity of all life. Viruses, the exception to the two basic type theme, are examined in detail. D

Pati's Mexican Table"Tequila!"
This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. A noted mixologist shows Pati how to make a unique cocktail, and she uses tequila to ignite a main dish. Ancho Chile and Orange Juice Tequila Chaser (Sangrita); Fresh Jicama and Orange Pico de Gallo; Tequila, Mexican Cream and Chipotle Shrimp; Derek Brown's Cocktail; Coffee Flan with Tequila Whipped Cream. D

Barbecue University with Steven Raichlen"Southwest Revisited"
Steven serves oven-grilled torilla chips with pineapple and jalape#o salsa, followed by green lightning shrimp kebabs and a slab of meat with savory rub.G

7:30 pm

Sara's Weeknight Meals"Gone Fishin' with David Pasternack"
Seafood expert David Pasternack, from New York's fish temple Esca, shows why he loves food with fins with three favorite recipes from his arsenal: Fettuccine with Rock Shrimp, Corn and Jalapeno; Grilled Mahi Mahi with Panella and Chickpeas and Salt-Baked Pesce per Due with Braised Greens. Cooking fish this way makes it easy and accessible. D

8:00 pm

Joanne Weir's Cooking Confidence"Dinner Time Sizzle"
Joanne toasts up a tasty starter of Grilled Bread with Tomatoes and Prosciutto di Parma and then shows her student Sarina, how a splash of sherry gives shrimp some sizzle! Together they roast red peppers to perfection for a delicious basmati rice dish with green peas. Recipes: Grilled Bread with Tomatoes and Prosciutto di Parma, Sizzling Shrimp with Pimenton and Sherry, Basmati Rice with Roasted Red Peppers and Green Peas. Student: Sarina Crivello. D

8:30 pm

Ciao Italia"The Cooking of Campania / La Cucina Di Campagna"
Mary Ann has eager - and hungry - cooking students all to herself in a Italian restaurant kitchen in Amalfi. Without missing a beat they prepare traditional Campania recipes: Gnocchi Sorrentino, Eggplant Parmigiano, Veal Scallopine, and Shrimp Amalfi-Style. They top it off with an Amalfi Lemon Cake. D

9:00 pm

Primal Grill with Steven Raichlen"Fired Up, Down Under"
Ozzies (Australians) and Kiwis (New Zealanders) may live half a world away, but they're every bit as grilling-obsessed as we North Americans are. Case in point: an Australian favorite, the proverbial "shrimp on the barbie," grilled here with basil and prosciutto and flambeed with Pernod. Or apostles on horseback-New Zealand sea scallops marinated in wine and grilled with smoky bacon. D

Kimchi Chronicles"The Rice Chronicles"
Rice, the bread and butter of the Korean table, is explored from Busan, Korea's second largest city, all the way to Seoul. Along the way, Marja and her dear friend, the actress Heather Graham, learn about instant rice, tteok (a pasta-like ingredient made of ground rice) and visit Bibigo, a new chain of contemporary restaurants serving fresh variations of bibimbap. Back in New York, Marja and Jean-Georges create their own version of bibimbap, along with sushi-like kimbap, kimchi fried rice and Jean-Georges' famous ginger fried rice. D